Apricot, Mincemeat and Hazelnut Rugelach
  • 300g Puff Pastry
  • Plain flour for dusting and rolling pastry
  • 4 tablespoons apricot jam
  • 2 tablespoon chopped hazelnuts
  • 6 tablespoons mincemeat
  • 2 tablespoon milk
  • 4 tablespoons caster sugar
  1. Dust your worksurface with plain flour
  2. Divide the pastry into two portions
  3. Roll each portion out to a thin rectangle around 2 to 3 mm thin
  4. Just below the middle of the pastry (lengthwise) brush a generous layer of briefly (10second microwave) warmed apricot jam
  5. Scatter chopped hazelnuts over jam
  6. Spread mincemeat over the nuts
  7. Carefully fold the lower edge of pastry to cover the filling
  8. On the top half repeat the process, brushing with jam, then scatter nuts and add mincemeat
  9. Fold the top of the pastry over this filling
  10. Then carefully fold the bottom filled half over the top half, do not press down on the roll
  11. Carefully lift and turnover the pastry roll
  12. Place on a parchment lined baking tray and cover with foil
  13. Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes
  14. Whilst the pastry is cooling, preheat oven to 190DegC (180C Fan, 375F)
  15. Remover and cut into 1 inch (2.5 cm) portions
  16. Brush with milk then scatter a generous amount of sugar on the pastries
  17. Bake for 25 minutes or until the pastry is golden
  18. Allow to cool on a pastry rack
  19. Store in airtight container between layers of parchment
Recipe by at http://franglaiskitchen.com/easy-mincemeat-rugelach-recipe/